1 cup Gorgonzola, crumbled
2 tablespoons butter, room temperature

8 slices crusty Italian or other hearty bread
4 tablespoons butter, room temperature
2 large rip tomatoes cut into ¼-inch slices
16 large fresh basil leaves

Combine Gorgonzola cheese and 2 tablespoons butter. Spread plain butter on 1 side of each slice of bread. With buttered sides down, divide Gorgonzola butter evenly between 4 of the slices; spread evenly. Layer tomato and basil on cheese, then top with remaining bread slices, buttered side up.

Heat a nonstick griddle or skillet over medium heat for 2 minutes. Place the sandwiches on the griddle and cook for 2 to 3 minutes or until the undersides are golden and the cheese has begun to melt. Turn the sandwiches and press firmly with the spatula. Cook 2 to 3 minutes more or until bread is golden and the cheese has heated through. Turn once more, press with spatula, and cook for 30 seconds. Remove from griddle and let stand for 3 minutes to make cutting